It’s much easier to incorporate the butter into the flour with your hands (instead of using a pastry cutter or knifes) but the heat from your hands will melt the butter, so work quickly and freeze the mixture for a few minutes when you are done to keep the butter hard.

Pour the liquids into the flour mixture, not the other way around.

Stir the liquid into the flour mixture with a few swift strokes (about 6 – 10 strokes). The mixture will still have dry spots, that is okay.